Lentil Hummus (Creamy Dip Recipe)

Enjoy all the classic flavors of hummus but with a twist with this tangy, creamy and delicious lentil hummus! These lentils are flavorful, nutrient-dense and perfect to enjoy as an appetizer or snack with crackers, bread and crudités!

Creamy and delicious lentil dip

Usually, I’m busy using lentils in comforting, comforting lentil recipes like Lentils, Lentil bolognese, Lentil soupAnd Lentil Stew. But a fried garlic is being prepared White bean dip Earlier this year, I decided to turn to other pulses for a creamy dip idea and came up with this lentil-y twist on a classic. Aka lentil hummus!

With tahini, garlic, lemon and cumin, this lentil dip hits all the flavor points of classic hummus but with a more savory, earthy flavor thanks to swapping out the chickpeas for lentils. Also, you can use brown, green, or red lentils based on your preferred color and flavor, and even canned lentils in a pinch.

Like my classic hummus recipe, you can make this lentil dip recipe oil-free if you prefer. The results are a light, healthy, bright, tangy, garlicky, creamy-smooth dip perfect for dipping and spreading. And all you have to do is cook the lentils, then throw everything into a blender until smooth. Add some water to reach your desired consistency, and voilà.

After all, lentils and chickpeas are both rich in fiber, resistant starch, plant-based protein, and several vitamins, minerals, and antioxidants, but lentils still have the edge. For example, cooked lentils contain 18 grams of protein per cup, compared to 15 grams found in chickpeas. They contain high levels of iron and B vitamins. So, let’s mix it up!

Hummus isn’t the only dish I’ve transformed with lentils. Why not check out my lentil recipes too 2-ingredient lentil tortillas or Lentil protein bread?

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Rely on 8 easy, inexpensive, pantry-friendly ingredients to pull together this lentil hummus recipe.

• Lentils: You can use brown (like I did), green or red lentils. But note that red lentils take half the time to cook until soft.
• Vegetable broth or water: To cook lentils. Use regular or low sodium.
• Bay leaves (optional): Add lentils while cooking for extra aromatic depth.
• Tahini: It is an essential ingredient for ‘hummus’ and adds a rich, creamy, slightly bitter taste. However, if you can’t find any, you can use cashew butter or sunflower seed butter, although the taste will obviously be different.
• Lemon juice: (or lime juice) For best flavor it is best to use fresh lemon juice. Add a small amount of lemon zest for a more zingy taste.
• Garlic: Fresh garlic is a must in hummus with this lentil version. Adjust amount to taste.
• Cumin: Ground cumin is a classic addition to hummus and works well in this lentil spread.
• Salt and black pepper: In season, to taste.
• Parsley: Freshly chopped parsley is a great garnish. Cilantro will also work.
• Water: To dilute the lentil hummus.

What else can I add? You can add subtle smokiness with smoked paprika, chili/cayenne or red pepper flakes for spice, or add depth to red lentil hummus with tomato paste or sun-dried tomatoes. You can also garnish the lentil dip with sweet paprika.

for Full ingredient list, measurements, full recipe method, and nutrition information, Read the recipe card below.

How to make lentil hummus?

This lentil dip recipe is very easy to prepare and requires only a few steps. Before starting, rinse the lentils and sort through them to remove any grit or debris.

• First, cook lentils in a medium saucepan until tender, following package directions. For more flavor, cook them in vegetable stock with 1-2 bay leaves.
• Then, throw the lentils and all the remaining ingredients (except the parsley) into a blender and blend until the dip is smooth and creamy. Add water, one tablespoon at a time, until it reaches your desired consistency.
• Taste the dip and adjust any of the ingredients to your liking. ie, more salt or pepper, lemon/lime juice, garlic, cumin etc.
• Finally, transfer the lentils to a serving dish and garnish with fresh parsley and an optional drizzle of extra virgin olive oil.

How to save?

shop: Store any leftover lentil hummus in an airtight container in the fridge for 5-7 days. Add some water to the dip if it gets too thick as it cools.

Freezing: Allow the dip to cool completely and then freeze in an airtight container (or individually portioned in an ice cube tray) or Ziploc bag/s for up to 4 months. Dipping it in a thin layer of olive oil can help preserve its freshness for the longest time.

Thaw in the refrigerator overnight before enjoying again. If the texture or flavor changes, blend again until smooth and add additional lemon/lime or spices. Enjoy!

Serving recommendations

Like regular hummus and similar dips, this lentil dip recipe pairs wonderfully with:

You can enjoy it as a spread of lentils on sandwiches, bagels and wraps, or as part of a nutrient-dense salad bowl.

FAQs

Can I use a food processor?

Technically, yes, but the lentils won’t be as smooth as using a blender.

Can I use canned lentils?

Canned lentils should be used, but will be less flavorful (as I like to cook dried lentils in veg stock with 1-2 bay leaves).

Can I enjoy warm lentils?

Yes, it is delicious served hot, at room temperature or chilled.

Recipe notes and tips

• Adjust consistency: The amount of water you add will determine the thickness of the dip.
• Tweak the ratio: The final ‘taste test’ is the perfect time to tweak any ingredients to make the dip fit your flavor palette perfectly.
• Using a low-speed vs. high-speed blender: While the low-speed option will work, a high-speed blender will produce the creamiest, smoothest, silkiest results.

More vegan dip recipes

If you try this easy, healthy lentil hummus recipe, I’d love one Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan #Elvegan – I love to see them.